Thyme and Redcurrant Gravy

This is an absolutely winning gravy – perfect served with Christmas lunch or a roast, on a pie or with veggie sausages (you’ve got to try my nosages!) and mash. The finished sauce is silky smooth, so packed full of flavour, deep and intense. If that flavour becomes too intense for you (and it can), to ‘tone down’ simply add some water or light veg stock to desired taste/consistency.

– Sauté the onion in the oil until completely soft. Add the thyme leaves.
– Stir in the tomato purée and briefly cook out.
– Stir in the flour and cook out for a couple of minutes
– Pour in the red wine and reduce by 2/3rds.
– Add the stick, balsamic, soy sauce and marmite.
– Stir until the sauce is starting to thicken and no lumps remain.
– Stir in the Redcurrant jelly, making sure it has completely dissolved.
– Taste and adjust the seasonings, if required
– Either serve with the onions in the sauce, or strain for a smooth version.
– For a less intense, thinner sauce dilute with up to 200ml water.

Related

Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes.
All the recipes posted (unless stated) are my own creations.
View all posts by lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes.
All the recipes posted (unless stated) are my own creations.